Quality of Flour Types, in the Bakeries of Hamedan, Iran during 2015-2016

نویسندگان
Sadeghi Dehkordi, Zainab ID 1
Bazargani-Gilani, Behnaz ID 2
Salari, Samira ID 3

1 Department of Pathobiology, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran.

2 Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran.

3 Research Center for Tropical and Infectious Diseases, Kerman University of Medical Sciences, Kerman, Iran.

doi
10.29252/ArchHygSci.6.2.206
چکیده

Background & Aims of the Study: Wheat flour makes the basic component of bread. Thus, evaluating its quality plays an important role in public health. This paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of Hamedan, Iran during 2015-2016. Materials & ...

کلیدواژه‌ها
Bread, Flour, Wheat, Public health, Microbiological quality, Iran.